Description
Braised Cabbage & Lentils
A cozy, vegan comfort dish that feels gourmet! This recipe originated from an inspiration to make use of a large head of napa cabbage and has turned into a must-try masterpiece. The combination of tender cabbage, protein-rich lentils, and a flavorful coconut curry sauce creates a dish that’s perfect for dinner parties or a comforting weeknight meal. Serve it over rice for an extra hearty option!
1/2 head napa cabbage, cut into 8 wedges
2 tbsp avocado oil
2 tbsp sesame oil
1 yellow onion, diced
3 cloves garlic, minced
3 tbsp red curry paste
1/2 tsp ginger powder
2 1/2 cups cooked lentils
1 (15-ounce) can coconut milk
1 cup broth (vegan chicken broth recommended)
1 tbsp low-sodium soy sauce
Cilantro and cooked rice for serving
Directions:
1. Preheat oven to 350°F (175°C).
2. Char cabbage wedges in avocado oil over medium-high heat, then set aside.
3. Sauté onion, garlic, curry paste, and ginger in sesame oil.
4. Add lentils, coconut milk, broth, and soy sauce, then return cabbage to the pot.
5. Cover and bake for 30 minutes. Uncover and bake for another 30 minutes.
6. Serve over rice and garnish with cilantro.
Prep Time: 1 hour
Kcal: 513 per serving
Step-by-Step Guide
Follow these detailed instructions for perfect results every time. Begin by preheating your oven to 350°F (175°C). In a large, oven-safe pot or Dutch oven, heat the avocado oil over medium-high heat. Carefully add the cabbage wedges and sear for 3-4 minutes per side until nicely charred. Remove the cabbage and set aside on a plate. In the same pot, add the sesame oil. Sauté the diced onion for 5 minutes until softened, then add the minced garlic, red curry paste, and ginger powder, cooking for another minute until fragrant.
Next, pour in the cooked lentils, full-fat coconut milk, broth, and soy sauce. Stir well to combine all the flavors. Nestle the charred cabbage wedges back into the pot, submerging them partially in the liquid. Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Bake for 30 minutes, then remove the lid and continue baking for a final 30 minutes. This allows the sauce to reduce and the cabbage to become incredibly tender.
Serving Suggestions
This dish is wonderfully versatile. For a classic presentation, serve it over a bed of fluffy jasmine or basmati rice to soak up the rich coconut curry sauce. Garnish generously with fresh cilantro. For a low-carb option, cauliflower rice works beautifully. To add texture and freshness, top with a sprinkle of chopped peanuts, a squeeze of lime juice, or thinly sliced red chili. It also pairs excellently with warm naan bread for dipping.
How-to Summary
Char cabbage wedges and set aside. Sauté onion, garlic, curry paste, and ginger. Add lentils, coconut milk, broth, and soy sauce, then return cabbage to the pot. Cover and bake for 30 minutes, then uncover and bake for another 30 minutes. Serve over rice with cilantro.
Frequently Asked Questions
Can I use a different type of cabbage? Yes, while napa cabbage is tender, green cabbage works too. Adjust cooking time slightly as it may be firmer.
What kind of lentils are best? Brown or green lentils hold their shape well. Avoid red lentils as they will become too mushy during the long braise.
How can I make this dish spicier? Add a diced fresh chili when sautéing the aromatics, or use a spicy red curry paste. A dash of sriracha at the end also works.
Can I make this on the stovetop only? Absolutely. After combining everything, simmer covered on low heat for 45-60 minutes, then uncover to reduce the sauce.
How should I store and reheat leftovers? Store in an airtight container in the fridge for up to 4 days. Reheat gently in a pot on the stove with a splash of water or broth.
Common Mistakes to Avoid
Avoid skipping the step of charring the cabbage, as it adds essential depth of flavor. Do not stir the cabbage wedges vigorously once they are in the sauce; gentle handling keeps them intact. Ensure your pot is large enough so the cabbage fits in a single layer. Using light coconut milk will result in a much thinner, less creamy sauce, so full-fat is recommended. Finally, do not under-salt; taste and adjust seasoning with soy sauce at the end.
Conclusion
This Braised Cabbage & Lentils recipe is a testament to how simple ingredients can be transformed into a deeply satisfying and elegant meal. The slow braising process melds the flavors of the coconut curry with the sweet, tender cabbage and hearty lentils. It’s a nutritious, vegan-friendly dish that is sure to impress at any table and become a cherished part of your cooking repertoire. Enjoy the process and the delicious results!